[MoreWhisky]

Ive got a couple tendergreen cabbages on my plot that i want to take up now as i need the room.  We have been eating them for couple weeks now and very nice they are to  but we are all cabbaged out. I dont like blanching and freezing cabbage as i dont find it comes out nice.

So i was wondering can u freeze Bubble and Squeak? As i could make some and freeze that.

If not anyone got any other suggestions what to do with 2 cabbages that i want of my plot?

Cheers MW.

[Beetroot queen]

will be interested to here the results on this as we are cabbaged out too 

[tosca100]

There is no reason why you couldn't freeze it but potato does come out of the freezer with a strange texture. It may be better to freeze the cabbage to use in bubble and squeak, rather than using it as a veg on it's own.

[MoreWhisky]

There is no reason why you couldn't freeze it but potato does come out of the freezer with a strange texture. It may be better to freeze the cabbage to use in bubble and squeak, rather than using it as a veg on it's own.

Thanks! thats sounds like a good idea, will save me making bubble and squeak tonight as well.

[8doubles]

I prefer brussels in bubble and squeak , i think you can freeze those.

Not that i would.

[Beetroot queen]

I prefer brussels in bubble and squeak , i think you can freeze those.

Not that i would.

Hubby wont let me have space for brussels again this year LOL he hates them and after a glut of them last year he has said over his dead body

Do husbands make a good addition to the compost bin 

[compostqueen]

I would cook the cabbage as normal, and have it with good sausages, mash and gravy

Or give it the chickens

Or slice it and stir fry it either oriental style or Indian style with black mustard seed and red chilli

[mumofstig]

You can buy frozen bubble and squeak, and I have done my own in the past and didn't notice a funny texture.
Just make sure that the spuds n cabbage are really well drained so it doesn't go too runny. Make into whichever shape you fancy and leave to get cold and firm up, then freeze between waxed paper sheets.
Just be sure to fry really slowly so that the outside doesn't burn before the insides are hot

[wighty]

Have the frozen bubble and squeak stuff in the freezer as a 'standby' to fill in for what is left of the Sunday roast. Most weeks we have minced up left over meat with minced up leftover veg plus a portion of shop b&S to top it off. In the old days a joint used to have to do two or three days b ut we try to do two.